2
Servings
Prep Time
3 Min
Cook Time
16 Min
  • 1 tablespoon unsalted butter
  • ½ large peach, peeled and chopped
  • ¼ cup finely chopped shallot
  • 3 tablespoons packed dark brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons whiskey
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon Maggi® Granulated Beef Flavor Bouillon
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  • ¼ teaspoon ground black pepper
  • 2 (6 to 7 ounces each) beef tenderloin steaks
Step 1
Melt butter in large saucepan over medium heat. Add peach; cook, stirring frequently, for 2 minutes. Add shallot; cook, stirring frequently, for 2 minutes. Add sugar, vinegar, whiskey, Worcestershire sauce, bouillon and pepper; cook for 6 minutes or until thickened.
Step 2
Puree with immersion blender or regular blender, leaving mixture a little chunky. Keep warm.
Step 3
Preheat grill. Season steaks with salt and pepper. Grill, turning halfway through cooking time, for 6 to 8 minutes or until desired degree of doneness.
Step 4
Let stand for 5 minutes. Serve with Peach Whiskey Sauce.

Nutrition Information